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I'm shocked at the difference in closing ritual form restaurant to restaurant. Some places you pack up in 5 min and hope a porter does some deep cleaning. Other places guys are there for 2 hours after close. Shela shining, sharpening, and setting up for the morning.

his is hinoki... he actually manages to stay pretty busy over there somehow.
One thing i think people dont understand is the massive amount of care and maintenance that goes into a board like that... he sands it every day to keep it clean and flat

It's not like you can take it over to the sink and scrub the board.
When I was a kid in high school in wood shop class we used a cabinet scraper instead of coarser grit sandpaper.
I bet that would work well on a large board like this.